Bursting with flavor, these are one of our favorite tacos. And they’re quick and easy to make.
At the base is tempeh, seasoned with a smoky spice blend and a squeeze of lime. And then comes the kimchi, adding a punch of tangy, salty crunch to each corn tortilla package.
Be generous when adding the scallion mayo. Its creamy richness ties the whole taco together.
Another note: Kimchi is traditionally made with fish sauce. Look for brands marked “vegan”.
Kimchi Tempeh Tacos
- May 21, 2023
- Serves 2
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Ingredients
- 1 1/2 Tbsp. olive oil
- 2 cloves garlic, minced
- 8 oz. tempeh
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- 2 tsp. soy sauce
- ½ lime, juiced
- 3 Tbsp. vegan mayo
- 3 scallions, chopped and separated
- Sriracha, to taste
- ½ cup kimchi
- 5 corn tortillas
Directions
- Step 1
- Cut tempeh widthwise into ½ inch strips. In a small bowl, whisk together smoked paprika, onion powder, soy sauce, and lime.
- Step 2
- In another small bowl, whisk vegan mayo with one chopped scallion. Stir in Sriracha, to taste.
- Step 3
- Heat oil in a nonstick skillet over medium heat. Saute garlic for 1-2 minutes, until fragrant and starting to brown. Add tempeh, and cook for three minutes, or until the underside is browned. Flip, and then drizzle the spice-lime-soy mixture on top. Cook for another three minutes, or until tempeh is browned on both sides. Remove from heat.
- Step 4
- Heat each tortilla on a gas burner over a low flame until both sides just begin to char. If you don’t have a gas stove, warm tortillas in a skillet.
- Step 5
- To assemble tacos, smear a spoonful of the mayo onto each tortilla. Top with 3-4 tempeh strips per tortilla. Add a generous spoonful of kimchi. Sprinkle with remaining chopped scallions. Serve immediately.
